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Creamy Poblano Chicken Enchiladas

Tender shredded chicken and roasted poblano peppers wrapped in corn tortillas and smothered in a rich, creamy sauce. These enchiladas offer a milder, more sophisticated take on the classic Mexican dish.

Easy
1h 10m
4 servings
Creamy Poblano Chicken Enchiladas

Ingredients

  • 4 large poblano peppers
  • 3 cups cooked shredded chicken
  • 12 corn tortillas
  • 2 cups Mexican cheese blend, divided
  • •••See the full ingredient list and shop it in the app.

Method

  1. 1Roast poblano peppers over an open flame or under broiler until charred on all sides.
  2. 2Place peppers in a bowl, cover with plastic wrap, and let steam for 10 minutes.
  3. 3Peel off charred skin, remove seeds, and chop peppers.
  4. 4Preheat oven to 375°F (190°C).
  5. ••• Cook along hands-free with timers and step-by-step guidance in the app.